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Broiled Grouper with Lemon Chive Compound Butter - West Bend

Broiled Grouper with Lemon Chive Compound Butter

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Full Recipe Details


2 - 6 oz skinless filets of fresh grouper, ½” to ¾” in thickness (may substitute another firm-fleshed white fish, if desired) 1 lemon ¼ stick of butter, room temperature 1 tsp. minced fresh parsley 1 tbsp. fresh minced chives (or ½ tsp. dried chives) 2 tsp. olive oil salt and pepper, to taste dash of paprika

Cooking Process

Set the Electric Skillet to approximately 325°F. Prepare the lemon caper butter by grating a little of the peel of the lemon into a small dish. Add the chives, parsley, and butter. Mix thoroughly and reserve. Pat the grouper dry with a paper towel and place in the prepared baking pan. Drizzle with olive oil and a squeeze of the fresh lemon. Season the filets with the salt, pepper, and a dash of paprika. Place in preheated skillet, cover, and allow to cook for 6 minutes or until lightly browned on top and the flesh is begins to take a flaky quality. Top each filet with the lemon butter right before serving.


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